Jamaican Sweet Potato Pudding

Jamaicans often say “Hell a top, Hell a bottom, Hallelujah inna di middle!” because it’s traditionally baked over an open fire with coals on top and bottom. You can recreate that deliciousness in your oven.

Ingredients:

• 2 lbs Jamaican sweet potatoes (white or yellow flesh, not orange) – peeled and grated

• 1 cup coconut milk (preferably fresh or full-fat canned)

• 1 cup brown sugar

• 1 cup flour

• ½ cup cornmeal (fine) ( I didn’t use in my video but I highly recommend)

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp vanilla extract

• ½ tsp salt

• 1 tsp allspice (pimento)

• 2 tbsp melted butter or margarine

• ¼ tsp grated fresh ginger (optional)

• 1/2 almond extract

Topping (Optional Custard):

• ½ cup coconut milk

• 2 tbsp brown sugar

• ½ tsp cinnamon or nutmeg

🥣

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish.

2. Peel and grate sweet potatoes using a fine grater. (This gives the pudding its smooth, dense texture.)

3. In a large mixing bowl, combine grated sweet potato, flour, cornmeal, brown sugar, and all spices. Mix well.

4. Add coconut milk, vanilla, butter, almond extract and ginger. Stir until fully combined.

5. Pour batter into the greased baking dish and smooth the top.

6. Bake for 1 hour, then pour on the custard topping (optional):

   
   

   • Mix the coconut milk, brown sugar, and cinnamon.

   • Pour evenly over the pudding.

   
   

7. Bake for another 30–45 minutes, or until the pudding is firm and a knife inserted comes out with moist crumbs (not raw batter).

8. Let it cool completely before slicing. It firms up as it cools.

📝 Tips:

• Jamaican sweet potatoes are often sold in Caribbean stores; they’re starchier than American sweet potatoes.

• This dessert can be made a day ahead – it tastes even better the next day!

• Serve as-is or with a scoop of vanilla ice cream.

🔥 After Baking:

• The pudding is very soft and hot straight out of the oven, especially if you poured on the custard topping.

• Leave it on a wire rack or stovetop (away from heat) to cool gradually.

⏳ Cooling Time Guide:

• 1 hour: The top will set, but the middle may still be soft and slightly warm.

• 2+ hours: Firm enough to slice cleanly. This is the best time to serve.

• Overnight (covered at room temp or chilled): Perfect texture if you’re not in a rush.